Good morning!!! It is my favorite time of day. The sun is rising, GMA is on, and I am a happy camper. : ) I am sipping on a cup of French roast coffee with vanilla creamer and dipping puffins filled with plump blueberries into a puddle of maple syrup.
I found this recipe last night on Quinn's Baking Diary and I knew the faster I got to sleep the faster morning would come which meant puffins!! I LOVED this idea!!! Baking pancake batter!? Its genius! And you all know how much I love to jazz up simple recipes. : ))
Like a pancake you can add anything to it. The original recipes used chocolate chips which would have been nice but I love blueberry pancakes so I tossed in some of those instead. You could easily add some spices (cinnamon, nutmeg, cloves etc) or vanilla, another type of berry, or maybe some banana. I'm sure if you wanted to make a high fiber version you could add some flax seed. You could also dip the tops in butter and cinnamon sugar after baking.
This is not a sweet muffin. Like pancakes, you probably wouldn't just eat them without some type of syrup.
This recipe is adapted from Quinn's Baking Diary and Bakerella. These recipes used mini muffin tins and since I used regular size I adjusted the baking time.
Makes 9 puffins
Preheat oven to 350F
1 cup AP flour
1 tsp baking powder
1/2 tsp baking soda
2 tbs sugar
In a separate bowl whisk together:
2/3 cup butter milk
2 tbs butter, melted
1 tbs honey
1tbs pure maple syrup
Stir wet ingredients into the flour mixture until combined and then add any mix-ins (chocolate chips, blueberries etc).
Coat muffin pan with non-stick cooking spray and fill muffin cups 2/3 way full.
Bake for 15 -18 minutes until tops are slightly golden.
The best part?? You tummy wont puff up because of these puffins. Unlike muffins these are relatively low in calories and fat so they aren't as bad.
Nutritional Facts: (1 puffin - no add ins)
Calories 112, Fat 3.4g, Carbs 18g, Sugars 7g, Protein 2.7g
Vitamin A 2%, Calcium 5%, Iron 5%